Allen Kozlowski Recipe Reviews (Pg. 1) - Allrecipes.com (13212625)
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Angel Hair Pasta with Shrimp and Basil

Reviewed: Mar. 17, 2013
The ingredients look basic but this dish is very flavorful and delicious. I would reduce the pepper flakes by 1/2 next time. It will still carry the zing and spirit of the recipe, but it won't be overly spicy to the point where it interferes with the flavor by numbing your taste buds.
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Photo by Allen Kozlowski

White Chocolate Cheesecake with White Chocolate Brandy Sauce

Reviewed: Feb. 1, 2013
I made this cheesecake for Christmas. It was wonderful. I loved the smooth texture and density. That said, I would highly recommend not putting/drizzling (dark or milk) chocolate on the top of it because doing so will overpower the delicate flavor of the white chocolate. Stick with the recipe! Many of the member photos show the cheesecake drenched in chocolate like this which destroys the spirit of this dessert. If you're planning on doing that, you'd be better off making a straight chocolate or turtle cheesecake instead. Trust me.
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Chicken Milano

Reviewed: Feb. 4, 2012
Loved it. Stick to the recipe.
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Foolproof Rib Roast

Reviewed: Dec. 17, 2011
If you let the roast get to 145 degrees, it's going to be bordering on well done after the rest period (which is a catastrophe for USDA Prime beef in my humble opinion). I recommend 130-135 degree internal temperature and everyone will be happy. Having a good horseradish sauce on hand in conjunction with this never hurts!
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Tres Leches (Milk Cake)

Reviewed: Sep. 15, 2011
This was a unique cake. When we tried it at first, we thought it was so-so, maybe beacuse we didnt know what to expect. The next day after cooling down completely, it took on a new taste to the palate after the flavors blended together- much better and quite delicious. The kids love it. We'll make it again.
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Taco Seasoning I

Reviewed: Sep. 14, 2011
Followed the recipe as written. I used 3 tablesoons of the mix with 1.25 lbs of ground turkey for a healthier version without sacrificing much flavor at all. In fact, it was delicious. I added 2/3 cup of water and let it simmer down. I'll use this as my taco seasoning from here forward.
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5 users found this review helpful

Waffles I

Reviewed: May 22, 2011
Very light and fluffy- yet crispy on the outside. I took the advice of another review and whipped the egg whites. I added roasted pecans because that's the way I roll. Delicious.
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Janet's Rich Banana Bread

Reviewed: Feb. 5, 2011
Very moist and delicious. The best I've had.
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Pecan Pumpkin Loaves

Reviewed: Nov. 20, 2010
This was outstanding and makes a fabulous fall or holiday treat. It smelled incredible while it was baking. I also recommend using the glaze from haralsonpeggy in the review. I substituted 1/2 cup of the vegetable oil with butter for some additional sinfulness. Killer!
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Photo by Allen Kozlowski

White Chili II

Reviewed: Nov. 17, 2010
Loved it. I made a few modifications. I smoked 2 whole chickens to give the chili a nice smoky richness. I increased the cumin to a full teaspoon. I utilized red, orange, and yellow peppers for color and added a can of cannellini beans in addition to one can of great northern. Even better the second day after the flavors have had a chance to meld. Topped it with tortilla chips and shredded cheddar. I will make this recipe for the rest of my life.
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Broiled Tilapia Parmesan

Reviewed: Sep. 27, 2010
Really good. My wife raved about how good it was the next day for lunch. the flavors really set in nicely.
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Margarita Salmon

Reviewed: Sep. 7, 2010
This was delicious. I recommend marinating the salmon longer- a few hours or so. I ran out of brown sugar so I added a ½ tablespoon of Karo syrup (brown sugar variety) to the other ingredients. I also hit the salmon with the broiler for 5 minutes to slightly brown it up a bit on the top. Fantastic lighter dish.
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Linguine with Seafood and Sundried Tomatoes

Reviewed: May 3, 2010
Love this one. It has become a staple dish for us.
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Chicken Massaman Curry

Reviewed: May 3, 2010
Didn't care much for this. Too tart and tangy.
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Slow Cooker Chicken and Dumplings with Peas and Carrots

Reviewed: May 3, 2010
This dish is killer. Easy and delicious.
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Best Steak Marinade in Existence

Reviewed: Apr. 19, 2010
This marinade is very powerful and masks the flavor of the steak to a large extent. It's definitely tasty, but I would not use it on finer cuts of meat like ribeyes or filets. Save it for flank steak or fajitas.
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Simple Turkey Chili

Reviewed: Feb. 15, 2010
This was really good. I borrowed ideas from other reviewers and additionally added a can of chili beans (mashed half the can), green chilis, and a half teaspoon of cinnamon. I think you could get away with the same nutritional properties by using sirloin or venison.
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Buttermilk Pancakes II

Reviewed: Dec. 13, 2009
At first I thought the batter turned out too thick- but no so. These things rocked and the recipe feeds an army! Great texture and flavor. we added bananas, pecans, and blueberries in different batches for an added twist. Yum.
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Unbelievable Chicken

Reviewed: Aug. 24, 2009
This is a very tasty marinade. The chicken I made was very juicy and delicious. (*HINT- try tenderizing the meat first with a Jaccard.) I think it would also be great on wild birds like pheasant and grouse- since these are generally drier due to the lower fat content.
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